Recipes Soups, Stews and Chili Recipes Stews Beef Beef and Pork Guiso 5.0 (1) 1 Review 2 Photos My girlfriend's mom, Mama, makes this incredible guiso (stew) once a year and often includes it in a more intricate recipe, which doesn't allow us to appreciate the value of the guiso as is. It is good by itself, with rice or pasta, or with chips. I love it because it's awesome, incredible, and delicious. By iamelroberto Updated on April 3, 2024 Save Rate Print Share Trending Videos Close this video player 2 Prep Time: 45 mins Cook Time: 5 hrs 15 mins Total Time: 6 hrs Servings: 25 servings Jump to Nutrition Facts Ingredients 6 pounds bottom round beef roast 3 pounds pork loin roast 2 tablespoons adobo seasoning, divided, or to taste 2 tablespoons ground cumin, divided, or to taste 2 large onions 1 head garlic 2 red bell peppers 1 orange bell pepper 1 yellow bell pepper 10 ounces green olives 4 cup pickled vegetables (giardiniera) 1/4 cup capers 1/2 cup chopped cilantro 1/2 cup corn oil 1 cup red wine 1 cup chicken broth salt to taste Directions Gather the ingredients. ALLRECIPES / DIANA CHISTRUGA Cut beef and pork into very tiny cubes; season with about half of adobo seasoning and cumin. ALLRECIPES / DIANA CHISTRUGA Using a food processor, chop onions and garlic, set aside. Chop red pepper, orange pepper, yellow pepper, onions, garlic, green olives, pickled vegetables, capers, and cilantro in a food processor; place together in a bowl. You may have to chop vegetables in batches. ALLRECIPES / DIANA CHISTRUGA Heat oil in a very large pot over high heat, add onions and garlic and cook for 5 minutes, stirring occasionally. ALLRECIPES / DIANA CHISTRUGA Add chopped red pepper, orange pepper, yellow pepper, olives, pickled vegetables, capers, and cilantro, and cook for 5 minutes, stirring occasionally. ALLRECIPES / DIANA CHISTRUGA Pour in wine; cook for 5 minutes, stirring occasionally. Add beef and pork and stir well to combine. Stir in chicken broth; season to taste with salt. ALLRECIPES / DIANA CHISTRUGA Bring mix to a rolling boil; turn heat down to medium-low. Cover; simmer until well reduced, stirring occasionally, about 5 hours. After the first 2 hours, taste and add remaining cumin and adobo seasoning as needed. ALLRECIPES / DIANA CHISTRUGA Cook's Notes: You can freeze leftovers and they will keep for awhile, although I doubt it will last very long (at least not in my house). A food processor makes preparing the chopped vegetables easy. I Made It Print Nutrition Facts (per serving) 513 Calories 32g Fat 4g Carbs 48g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 25 Calories 513 % Daily Value * Total Fat 32g 41% Saturated Fat 11g 53% Cholesterol 174mg 58% Sodium 359mg 16% Total Carbohydrate 4g 1% Dietary Fiber 1g 4% Total Sugars 1g Protein 48g 96% Vitamin C 26mg 28% Calcium 43mg 3% Iron 4mg 21% Potassium 547mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved